3 Leftover Pork Recipes

Published On June 27, 2013 | By Christa Schueler | Food, Recipes

Buying a super-sized pack of pork chops on special may seem like a great deal but sometimes I end up with lots of leftovers.  My husband might pack a few extra chops for lunch the next day but often times, they just sit in my fridge just waiting to be thrown out after a week.   Not liking to be wasteful and throwing away food, I learned how to “repurpose” leftovers with the help of the Organized Cook.  Here are 3 great recipes for leftover pork.

Cuban Panini Sandwich

This can be eaten for lunch or dinner.  It’s super easy to make and very delicious.

Cuban Panini

 

Ingredients

    • french bread- 1 loaf, sliced into ½ inch slices
    • leftover sliced pork tenderloin
    • sliced dill sandwich pickles – 1 24oz. jar
    • tomatoes, roma or vine-ripened- 1-2
    • dijon mustard – 1/2 cup (approximately)
    • olive oil – 1/2 cup (approximately)

Instructions

  1. Mix together olive oil and Dijon mustard (there’s no need to measure ingredients exactly, just “eyeball” it)
  2. Spread mustard mixture onto the outside of each slice of bread
  3. Place bread, mustard side down, onto Panini press or griddle, then top with pork, tomato and pickle; place second slice of bread on top with mustard-side up
  4. Cook until crunchy brown and both sides

Pork Fried Rice

Another recipe that’s you can whip up quickly with leftover pork.

Pork Fried Rice

Ingredients

    • frozen stir-fry vegetables – 16 oz. (like Birds Eye broccoli stir-fry blend)
    • 1 lb cooked boneless pork chops – diced
    • cooked rice- 3 cups
    • sesame or vegetable oil – 4 tablespoons
    • soy sauce – 2 tablespoons

Instructions

  1. Heat oil in wok or large skillet over medium-high heat
  2. Add vegetables and sauté until tender, approximately 4 minutes
  3. Add rice and pork chops to sauté while seasoning with soy sauce until rice begins to brown

Cilantro Green Chile Penne

Try this unique but yummy recipe using leftover pork.

Cilantro Green Chile Penne

Ingredients

  • Cooked pork chops sliced or cubed- about 2-3 cups
  • Penne pasta – 1 lb
  • Queso-fresco cheese – 1 round
  • Diced green chiles – 4 7oz. cans
  • Cilantro – 1 bunch leaves pulled from stems with one “twist-and-pull”

Instructions

  1. Boil pasta in salted water until tender.
  2. In blender, combine green chiles (not drained), three-quarter of the cheese leaving out about a fourth to crumble on top, and cilantro.
  3. Blend on medium until it becomes a sauce; do not over-blend; be careful not to puree it.
  4. Before draining pasta, use a glass measuring cup or coffee cup to scoop out about 1 cup of the cooking water.
  5. Drain pasta and return to pan.
  6. Add pasta water back to pasta.
  7. Pour sauce from blender over pasta.
  8. Add cooked pork chops to pasta.
  9. Serve topped with remaining cheese, hand-crumbled.

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About The Author

UNLV graduate, wife, mother of three, blogger and aspiring novelist, Christa Schueler brings her writing, editing and research skills to Recess. As an advocate for education and health reform and a 25 year Las Vegas resident, Christa understands the need for providing a platform and a "voice" for women in Southern Nevada. Despite Las Vegas being one of the fastest growing cities in the country, Christa has seen continual lack of community connection and strives to change that. Now, she's joined the sandbox revolution!

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